Broccoli Couscous with Tomatoes and Parmesan

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Broccoli Couscous 

with Tomatoes and Parmesan


This recipe is originally from Cooking Light, but I think adding the tomatoes really increased the moisture to this dish.  I would even consider adding more herbs, or if you aren’t watching your calories, olive oil at the end. 

(Recipe has approximately 180 calories and 4 g of fat per 1 cup serving.)

1 ¼ cups water
1-2 broccoli crowns, chopped
1 cup uncooked whole-wheat couscous
1 teaspoon butter
¼ cup parmesan, freshly grated
1 tablespoon fresh thyme (or other herb)
1 cup grape tomatoes, halved
Salt and pepper to taste
Bring 1 ¼ cups water to a boil (covered).  Add broccoli and cover. Cook for 5 minutes.


Add couscous and butter.  Remove pan from heat; cover and let stand for 5 minutes. 

Fluff couscous with fork.


Stir half the cheese, thyme, tomatoes, and stir.  Salt and pepper to taste.


Top with the remaining cheese (and extra herbs for garnish.) Serve warm


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